Juice of 1 orangeJuice of 1 limehandful of cilantro leaves, loosely chopped2 cloves of garlic (or more if desired)1 tsp. cumin powder2 chipotle chilis in adobo sauce, chopped, use more if you are a daredevil with hot spicessplash of oil (I used peanut, olive another good choice)salt/pepper to taste

Combine ingredients in a blender and blend on high until smooth. Pour over strips of seitan in a bag. Marinate for 20 minutes. Meanwhile chop up peppers and onion in strips--I also added zucchini to mine and sometimes include carrots cut crosswise on a slight diagonal. If using carrots, add those first since they take longer to cook.

Saute veggies in skillet adding softer veggies like zucchini last. Then add seitan* or tofu (use a slotted spoon when removing from marinade, some marinade is fine in skillet) and cook until moisture bubbles out of the pan. soften whole wheat tortillas briefly in oven or toaster oven. Serve fajita filled tortillas with salsa, guacamole, cheese and sour cream. Vegans can of course use substitutes. You can also add a little more chopped cilantro for cilantro fans.

Out of chipotles? Use liquid smoke for that smoky flavor and a raw jalapeno for the heat. A few drops is all you'll need.

This can be really quick on a work night if you chop veggies on the weekend. The marinade is pretty quick to throw together and this cooks pretty fast.